beautiuful LIVINg, bountiful FOOD

Authentic Alfredo Sauce

Serves 4-6 (Yields ~ 18 oz.) | Prep Time :15 | Total Cook Time :15


  • 1 packet dry active yeast
  • ¼ cup warm water (100-110°)
  • 1 tsp. granulated sugar (for yeast)
  • 2 tbsp. granulated sugar (for dough mix)
  • 3 tbsp. melted butter
  • 1 egg for dough
  • 1 egg yolk for wash
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • butter / grease / spray for greasing dough bowl


  • ½ cup light brown sugar
  • 4 tbsp. butter, room temperature
  • 1 tbsp. cinnamon


  • 1 tsp. vanilla
  • 1 tbsp. melted butter
  • ½ cup confectioners sugar
  • 4 tsp. full-fat milk or half-half


  • pizza cutter / dough cutter / sharp knife
  • parchment paper
  • pastry brush
  • baking sheet


  1. In a small bowl (soup bowl size), dissolve 1 tbsp. sugar into warm water. Be sure water temperature is between 100-110° to active but not kill active yeast. Set aside 5-10 minutes to allow yeast to froth.
  2. Once yeast has risen, pour into medium mixing bowl, add one egg, remaining granulated sugar, and melted butter. Blend well. Add flour gradually, incorporating well.
  3. Once mixture begins to form into dough mass, remove from bowl onto floured surface and continue to incorporate flour, until dough surface is no longer sticky to the touch. This may be anywhere from 1½ – 2 cups. Don’t overmix to the point of making the dough unplyable.
  4. Return to clean, greased bowl and place in warm place, covered with a towel, for about an hour, until dough doubles in mass. (I preheat the oven literally for 2-3 minutes then shut it off before placing the dough just to create a slightly warm space for the dough. Cover with a slightly dampened towel to prevent a skin from developing on the top of the dough as it rises.)
  5. While dough is rising, blend in bowl the softened butter, brown sugar, and cinnamon using a spatula or back of spoon.
  6. Once dough has doubled, roll it onto counter space into a rectangle.
  7. Preheat oven 350°.
  8. Spread cinnamon butter filling evenly and to edges.
  9. Fold dough into thirds lengthwise.
  10. Flatten dough with hands and gently rolling it out a bit more.
  11. Use pizza cutter or knife to cut strips (along the shorter length). Cut strips in half.
  12. Twist two strips together and roll together to twist a bit tighter.
  13. Wind twisted strips into circle ball and tuck ends underneath.
  14. Make egg wash by mixing egg yolk with 3 tbsp. water.
  15. Wash top with egg wash.
  16. Place on baking sheet with parchment paper.
  17. While buns are baking, make icing by blending 1 melted tbsp. butter, milk (or half-half), vanilla, and adding confectioner’s sugar to desired thickness. Remember that icing will continue to thicken and top will dry out as it cools.
  18. Bake 20-25 minutes until tops brown a bit.
  19. Remove from oven.
  20. Allow to cool 10-15 minutes before icing.
  21. Store in air-tight container.

Cinnamon Twist Buns

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